Process of extracting butter from cream.



PATENTED JULY 9, 1907.

- LA EAYETTE LILLAEE.

PROCESS 0E EXTEAGTING BUTTER EEoM CREAM.

APPLIOATION FILED DBO. 5. 1906.

mlm lllluun-Y//A .4o7 i 24"is an air-passage in center of cover 14 or in either" temperature of the vgranulated cream, substantially as de- Applistion sied December 5,1906. serial No. e46-4.51.

3 To LZZ whom zt may concern: B'e it known that I, LA FAYETTE LILLaRD, a citizen of the United States, residing at Bootjack in the county of Mariposa and State of California, have in- 5 vented new and useful Improvements in Processes of ExtractingButter from Cream, of which the following is a specific-ation. l-

This invention relates to the process of extracting butter from cream by means of` passing atoms of air upvward through the cream and has for its objects, first, to

provide a time and labor-.saving process of making butter of the highest quality; second, 'to provide a successful method of granulating cold cream; and third, 'to

provide a way to gather the cold grains of butter with as little heat as possible. v

I attain these objects by the'me'chanism illustrated in the accompanying drawing, in which Figure l is a vertical section of a'pneumaticbntter separator suitable for extracting butter from cream offvv any temperature above 32 Fahrenheit.` Fig. 2 1is a vertical section of a pneumatic butter separator cylinder of largecapacity. Fig. 3 is a hrizntal section of la pneumatic butter separator bowl in action.

Similar figures refer to similar parts throughout the 2 5 several views.

Crank pulley l 1s securedtotapering' shaft .2 which is screwed into flange 3 which is bolted to plate f4.

5 is a cylindro-co'ncal bowl or cylinder conical at both ends having two or more narrow rings 6 secured 130 tominner concave surfaces. Springbow 7; thumb screw 8 and screw bolts9, 9, hold in positin gasket l3,'cover 14and bowl 5'. Bearing 10 standards 1.1, l1, and base l2 constitute the frame work oi the separator.

2O is front edge of cream, 21 isa moving air passage automatically formed under the cream behind wing 6 said -wing h aving'its cone-end in Contact with the 'air i as shown. Dotted line'22 is therear edge of said air-passage-the `iront edge being the submerged portion of 23 is the cream.

conica-l end of cylinder. The arrow indicates the direction ofthe air current. A'

The separator bowlmay be revolved by`turning l 415 crank 18 by. hand or by passing a sewing machine'belt around pulley 1. On accountoi the driving back action ofwingl, the`surface o the cream is supported on an inclined plane 'as represented by the dotted line-19. Cream is driven back infront o fwing 6 and the air is siicked or 'drawn back-behind said wing. Thecream 'drops to the surface of the bowl along dotted line 22. iAs the cylinder end of. wing 6 moves from four six "times as fast-.as the" cone end ot said wing, the air is drawn .toj'rear end of A"air-passage' 21., When said-air rim" s'rarss LAFAYETTE LILLARD, oF'Boo'rJAoK, CALIFoR'N/A.

ySpecification of Letters'Patent #were OFFICE'. i l

Pnocn'ss oF EXTRAGTING BTTER FROM CREAM.

Patented July 9,1907.

passage moves out-trom -under the cream, the air current goes with it leaving no air under the cream to rise up through the creamin the ormfo air bubbles. As no air bubbles rise up through the cream, no froth can iorm while granulating cold cream; When the air current comes in contact with'the cream above said airurrent, atoms of air rise up -into the'cream breaking the gra-ins of butterloose romthe milk. Itthe granulated Cream be'too coldtheltemperature shouldbe increased by yplacing, a .lighted lamp stove under; the revolving bowl, at the same timethe centrifugal force should loef increased by elevating .the mouth end of the separator `be increased to about 50 Fahrenheit during the process ogranulatiOn. The granulated cream will be 'its ownthermometer. As soon as the temperature is correct, the butter will gather instantly.

passage under the cream and drawingl a current of air through the same, substantially'as described.

2. The pneumatic process of extracting butter from 'cream consisting in continuously driving the cream from the cone-ends of-the wings for the purpose of keeping said 4cone-ends of the wing's in contact Ywith the air and contii'luously drawing a current of air under and out from under the. cream through an'` air-passageformed behind a wing having itsjconeendin contact with the air, substanf tially-as'descrbed. L 3. The .pneumaticprocess of extracting butter from cream consisting in continuously driving the cream from the cone-ends of -the wings for the purpose of keeping said cone ends of the wings in contact Withrthe air and continuously drawing a current of air under and 'out from under the vcream -until cream is well granulated, then simultaneously increasing the centrifugal force and the scribed.

lv4;. The pneumatic process of extracting butter from cream consisting in continuously driving the cream rom the cone-ends of the wings for the purpose of keeping said cone ends ofthe wings in contactwith the air and continuously'drawing a Lcurrent of Iair unde'r and out from under the cream and simultaneously increasing the temperature of the cream to about 50' Fahrenheit during the. process of granulation, then simultaneously increasing the cream, substantially as described; i j

- LA FAYETTE LILLARD. AVl'i'tnesses:

M. B. JAavrs, v A161m A. L. DUNCAN,

about 45 degrees. The temperatureof the cream may l. The pneumatic process of extracting butter from continuously and simultaneously forming a moving air centrifugal'force and theI temperature of the granulated 1 150 

